Basil Cabbage Rolls

Peeling cabbage leaves is easier said than done, which I imagine can make cabbage rolls intimidating to make for the first time. But this recipe is very forgiving as the rolls are smaller so if you don’t manage to peel all large leaf segments, the smaller ones should do!

Ingredients

• 12 cabbage leaves 
• fresh basil leaves

Filling:

• 1/2 lb. ground beef
• 1/4 c. onion, minced
• 1 egg
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 3 clove garlic, minced
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper
• 1/3 c. cooked rice

Sauce:

• 1/2 c. salt free tomato sauce
• 1 tbsp. Worcestershire
• 1 tbsp. coconut sugar
• 1 tsp. lemon juice
• 1 tbsp. olive oil
• 1/2 tsp. sea salt
• 1/8 tsp. black pepper
• 1 tbsp. fresh basil, minced

Instructions

1. Peel cabbage rolls. Bring a large, salted pot of water to boil.
2. Add in the peeled leaves and blanche for 5 minutes.
3. Preheat oven to 350°F. Mix all filling ingredients together by hand.
4. In a separate smaller bowl combine all sauce ingredients together.
5. Place about 2 heaping tablespoons worth of filling onto the middle of a cabbage leaf, fold in ends then roll up with the visible leaf seam side down.
6. Fill a small casserole dish with one layer of packed rolls then pour the sauce over it making sure to have even distribution.
7. Bake for 1 hour then garnish with fresh basil leaves. Serve with yogurt or sour cream.